Smoky Braai Mince Spaghetti

Ingredients

• 500 g beef mince
• 2 tbsp oil
• 2 tsp BlixSam Smoke Craft Spice
• 1½ tsp BlixSam Dop ’n Tjop
• 1 large onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 × 400 g tin chopped tomatoes
• ½ cup Smoke Craft Under Fire Sauce – Smoky Sweet BBQ
• ½ cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp brown vinegar
• Black pepper to taste
• 500 g spaghetti
• ½ cup reserved pasta water
• 1 tbsp butter
• Mature cheddar, grated
• Fresh parsley or spring onion

Method

1. Brown the mince HARD. Heat a large heavy pan until properly hot. Add the oil and mince in a fairly even layer. Leave it alone long enough to develop a dark crust before breaking it apart.
2. Season with Smoke Craft Spice + Dop ’n Tjop. Continue frying until the mince is deeply browned rather than grey. Remove and set aside.
3. Add the onion and peppers to the same pan. Fry over fairly high heat until softened with dark, slightly charred edges.
4. Add the garlic and tomato paste. Fry for another 1–2 minutes until the tomato paste darkens.
5. Return the mince. Add the chopped tomatoes, Smoke Craft Under Fire Sauce, beef stock and Worcestershire sauce.
6. Simmer uncovered for 20–25 minutes, allowing the sauce to reduce until thick, dark and smoky.
7. Stir in the brown vinegar right at the end to cut through the smoky sweetness and brighten the tomato flavour.
8. Cook the spaghetti until al dente, reserving about ½ cup pasta water before draining.
9. Add the spaghetti directly to the smoky mince sauce with the butter and a splash of pasta water. Toss over the heat for 1–2 minutes so the sauce properly coats the pasta.
10. Finish with grated mature cheddar and parsley or spring onion.